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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products.
Foods. 2021 Jun 28;10(7):1499. doi: 10.3390/foods10071499.
Foods. 2021.
PMID: 34203363
Free PMC article.
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera).
Fia G, Gori C, Bucalossi G, Borghini F, Zanoni B.
Fia G, et al. Among authors: bucalossi g.
Antioxidants (Basel). 2018 Feb 8;7(2):27. doi: 10.3390/antiox7020027.
Antioxidants (Basel). 2018.
PMID: 29419774
Free PMC article.
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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction.
Fia G, Bucalossi G, Gori C, Borghini F, Zanoni B.
Fia G, et al. Among authors: bucalossi g.
Foods. 2020 May 4;9(5):566. doi: 10.3390/foods9050566.
Foods. 2020.
PMID: 32375293
Free PMC article.
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Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food.
Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E.
Proserpio C, et al. Among authors: bucalossi g.
Antioxidants (Basel). 2020 Jul 24;9(8):661. doi: 10.3390/antiox9080661.
Antioxidants (Basel). 2020.
PMID: 32722311
Free PMC article.
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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.
Bucalossi G, Fia G, Dinnella C, De Toffoli A, Canuti V, Zanoni B, Servili M, Pagliarini E, Gallina Toschi T, Monteleone E.
Bucalossi G, et al.
Food Chem. 2020 Jun 15;315:126291. doi: 10.1016/j.foodchem.2020.126291. Epub 2020 Jan 24.
Food Chem. 2020.
PMID: 32018082
Free article.
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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition.
De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C.
De Toffoli A, et al. Among authors: bucalossi g.
Food Res Int. 2019 May;119:236-243. doi: 10.1016/j.foodres.2019.02.005. Epub 2019 Feb 4.
Food Res Int. 2019.
PMID: 30884654
Free article.
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